Lately I’ve been complaining that the Lodi apples were prematurely falling from the tree, thinking they were just too heavy for the still-young branches but it turns out… they are ready to harvest! 😆
Kind of like the onions, some of which were going to bolt if I didn’t pull them…
Apparently Lodis are an early producer and they are ready in July/August while the Honey Crisps won’t be ready for another month or so. I had no idea until I looked it up (some gardener I am, eh?) and I’m glad I did because I was able to grab what was left of them off the tree before they, too, fell to the ground and wasted away.
There were exactly enough left for an apple pie!
I’ve been wanting to make these mini apple pies using my giant muffin tin for awhile so I decided to give that a shot and they came out absolutely delicious.
I just used this standard apple pie recipe from Pillsbury (which has been modified for my weird dietary needs) and baked them at 400F for about 20 minutes.
I ran out of pie crust so I turned three of them into dutch apple pies with the crumble on top. Yumm!
I didn’t do anything special to the muffin pan and was a bit worried they wouldn’t pop out in one piece, but they did and they were PERFECT.
Well, nearly perfect.
They are even more delicious than their full sized version, in my opinion. I’ll definitely be making these again next month when the Honey Crisps are ready. 🥰